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    • 1 cup (135g) Sunflower Seeds, raw
    • 1 Small Onion, raw
    • 1 Small Potato, raw
    • 1 Carrot, raw
    • 1/2 cup (65g) All-Purpose Flour
    • 1/2 cup (50g) Nutritional Yeast
    • Juice of 1 lemon
    • 1 tbsp Apple Cider Vinegar
    • 1/4 cup (60ml) Olive Oil
    • 2 tbsp (30ml) Toasted Sesame Oil
    • 1/2 to 1 cup (175-250ml) Warm Water
    • 1/2 tsp Ground Cinnamon
    • 1 1/2 tbsp Herb de Provence
    • 1 tbsp Onion Powder
    • 1 tbsp Dijon mustard
    • Salt (to taste)
    • Pepper (to taste)


    1. Preheat oven to 350°F.
    2. Toast sunflower seeds in a dry pan over medium-high until golden. Coarsely grind in a food processor. Pour into a bowl and set aside.
    3. In a food processor, finely chop the onion, potato and carrot. Pour mixed vegetables into a large bowl.
    4. Add the remaining ingredients to the mixed vegetables. Mix until fully incorporated. Pour into a loaf pan making sure that the batter is not more than 5 cm thick.
    5. Bake for 45 minutes or until golden brown. The veggie-pâté will firm up as it cools down.
    6. Let it cool completely before serving alongside crackers or bread.
    7. Bon appétit!


    PREP TIME: 15 Minutes
    BAKE TIME: 45 Minutes
    TOTAL TIME: 1 Hour
    YIELD: 1 Loaf


    Thanks to @veganmontreal